ingredients for 4 servings
- 300 g peeled chestnuts
- 1 l beef broth
- 150 ml heavy cream
- 1 tbsp sour cream
- 4 cl sweet wine
- 4 cl STROH 80
- 3 shallots, finely diced
- butter
Preparation
- Sauté the shallots in a pan with a little butter and a pinch of salt until translucent.
- Add the chestnuts and sauté briefly.
- Deglaze with the sweet wine and let it reduce slightly.
- Pour in the beef broth and let it simmer for about 15 minutes.
- Stir in the heavy cream and sour cream, and let it simmer for another 5 minutes until the chestnuts are very soft.
- Blend the soup in a food processor until smooth and strain it through a sieve.
- Season with salt to taste and just before serving, use STROH and a small knob of butter to froth it up until a nice foam forms.
